Whole Wheat Buns
I make these whole wheat buns to go with veggie burgers and vegan sloppy joe type recipes. If you want a softer bun, be sure not to over bake them. The tops get crusty quite quickly. I know because I've left them in the oven a bit too long a couple of times.
Whole Wheat Buns
2 tablespoons ground flax seeds
2 tablespoons water
3 cups whole wheat flour
¼ cup vital wheat gluten
1 tablespoon active yeast
½ teaspoon baking soda
1 ½ cups warm water
2 teaspoons date sugar
Mix ground flax seeds and hot water. Set aside to thicken.
Mix date sugar, ½ cups of warm water (approximately 110 degrees) and
the yeast in a mixing bowl. Set aside for approximately 10 minutes until the
mixture begins to bubble.
Stir in flax seed mixture.
Add dry ingredients to yeast mixture.
Trickle in 1 cup of water slowly until mixed together. Turn out onto a
flat surface.
Knead for 4-5 minutes until smooth but slightly sticky.
Place dough in a bowl, cover with a lint free towel, and set aside in a warm
place for 2 hours until the dough as doubled in size.
Punch down the dough. Divide into 6 balls. Shape them into smooth
balls.
Cover a baking sheet with parchment paper. Place the buns on the
parchment paper a couple of inches apart. Flatten the tops slightly if using
for veggie burgers. Place in a warm place and let rise for 1 hour.
Place on a cooling rack and allow to cool completely. If using for sandwiches, cut in half using a serrated knife.
Note: I use organic ingredients whenever possible.
Note: I use organic ingredients whenever possible.
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